I reduced the salt by 1T and I did not use the hot pepper. This recipe got raves at my house. I used this on back ribs and chicken. The next time I use this rub I'll probably reduce the salt by another T. I covered the ribs and chicken completely and let them sit overnight. Very good!!
Loved it! Used it on pork loin roast in the crockpot, absolutely perfect flavor. Thanks Kitten, for another keeper :)
Thumbs up on your recipe - it was really good on spare ribs, but even better on chicken thighs which were both done in the oven - canâ€˜t wait to try it on something I am going to do on the grill. I gave it a 4 as opposed to a 5 because of the need to seriously reduce the salt - used only 2 tablespoons and next time may only use 1 1/2 tablespoons (you always add more). The only kind of paprika I had was smoked and plus did not have any lemon pepper so I used the lime pepper I had. The cayenne is a must in my opinion, yet it was not hot. This is fantastic and I will defiantly be keeping some on hand. Thanks Kittencal, love your recipes.
This was a great rub! I put it on pork chops and let them sit for 7 hours before grilling. My entire family raved about how good the chops were. The only changes I made were to reduce the salt to 2 Tbs and the thyme to 1/2 Tbs because of my family's preference. I made the full recipe and have enough left over that we're going to try it on grilled chicken next.
I used this on a roast pork loin and it was GREAT, as Tony the Tiger would say. The recipe does make up a lot, but I'm certain I'll use it again and again. Love it!
Boiled my ribs for 45 minutes then covered in the dry rub and let sit in the fridge over night. Barbecued the following evening for 15 minutes and added bbq sauce toward the end. Husband said they were the best ribs he'd ever had. Only changes I made to the recipe were to reduce the salt to 3 tbsp. based on others' suggestions and omitted the lemon pepper because I didn't have any. Thanks, Kittencal for another fantastic recipe!
Based on personal taste I reduced the salt to 3 TB. I rubbed this on half a chicken & then stuck it in the fridge for a couple of hours. Covered the chicken & cooked at 400 degrees for an hour. Fabulous! I can't wait to try it on ribs.
Delish! I used Splenda brown sugar blend (cut amount in half) and left out the tarragon (only because I didn't have any on hand). Put it on pork chops then broiled them. As others said, I will probably cut the salt to 2 Tbsp next time, but I've definitely found my "go to" rub. I think I'll try it on chicken tomorrow night.
Used for the 4th of July, on a couple racks of ribs. All the company was raving about how great they were. Thank you!!
I used this recipe for a rib cook off during a friends and family camping weekend and won the contest! Everyone really enjoyed the flavour on my baby back ribs. Only change I made (as others suggested) was to use less salt -- I used only 2 Tbsp. Next time I would either reduce the rosemary or finely chop it. I hate biting into a piece of whole rosemary. I boiled the ribs first for about 45 min, liberally sprinkled with the rub, and then when ready to eat threw them on the BBQ to warm and crisp up a bit. I brushed them with a bit of BBQ sauce and they were done!